Surf and Turf (Filet Mignon and Lobster Tail)

A pan-seared filet mignon topped with garlic herb butter and a broiled butterflied lobster tail, served with drawn butter, lemon and asparagus. A steakhouse dinner for two.

Naturally gluten-freeKetoLow-carbHigh-proteinNo added sugar

Contains: milk, shellfish. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 20 min
  • Total 40 min
  • Yield 2 servings
  • Level Intermediate

Updated

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Filet mignon with herb butter and a broiled lobster tail with melted butter, lemon and asparagus

Surf and turf is the classic steakhouse splurge: a tender filet mignon and a sweet lobster tail on the same plate. It is easier at home than it looks, since the steak and lobster cook at the same time, one on the stove and one under the broiler.

A little garlic herb butter does double duty, melting over the steak and basting the lobster.

Instructions

  1. Make the butter. Mix the butter, garlic, parsley and lemon zest.
  2. Prepare the lobster. Heat the broiler with a rack 6 inches from the heat. With kitchen shears, cut down the center of the top of each shell, pull the meat up so it rests on top of the shell, and set on a sheet pan. Brush with half the herb butter and sprinkle with paprika.
  3. Sear the steaks. Season the steaks with salt and pepper. Heat the oil in a cast-iron skillet over high heat and sear the steaks 4 to 5 minutes per side for medium-rare, 130°F. Rest 5 minutes topped with the remaining herb butter.
  4. Broil the lobster. While the steaks cook, broil the lobster tails 5 to 7 minutes, until the meat is opaque and reaches 145°F.
  5. Serve. Plate each steak with a lobster tail, a cup of melted butter, lemon wedges and asparagus.

Nutrition per serving (estimated)

860Calories
<1 gCarbohydrates
0 gFiber
<1 gNet carbs
61 gProtein
68 gFat

Estimated per serving, based on 2 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeFor twoNo added sugar

Tips

  • Broil about 1 minute per ounce of lobster tail.
  • Pat the steaks dry and get the pan very hot for the best crust.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

On the menu for February 14: Valentine's dinner at home.

Storage and leftovers

Best right away. Refrigerate leftover steak up to 4 days and lobster meat up to 2 days; serve both cold, or warm the steak briefly in a hot pan.

Questions about this recipe

How do I know when a lobster tail is done?
The meat turns opaque white and reaches 145°F.
What steak is best for surf and turf?
Filet mignon is classic; a strip or ribeye works too.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an oaked Chardonnay or Champagne. Wine pairing guide

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